Rosco's (chocolate)Mud Cake - Stolen Recipe

Do I begin with Rosco or the mud cake?  Both are divine creatures and very lovable.  Rosco was my flatmate for about eight months and I always look back at my time in that flat as some of the most family like moments of all my years traveling overseas and living in various countries and situations.  We shared the flat with another divine creature who's name was quite literally Sweet (Mr. Sweet).  There were many people who frequented the place and added their own unique twist to what was already a great place.  The apartment was old and quite decrepit, the entire building was due to be gutted and internally rebuilt after our tenancy was up.  The floors were uneven, so uneven it resembled a roller coaster.   The pipes so ancient that they were made from lead and the entire building shook when a bus went past on the street below.   Though it was a real home.  We were living deep in the French Alps, snowboarding most days and generally living the dream.
Rosco was Glaswegian (from Glasgow), he had (has) a heart of gold and a humour to match it.  His cynicism was brilliantly and continually beset upon all who crossed his path.  He was infectious and genuine, but don't think for a second he was going to take shit of anyone.
Rosco was working as a dish pig by night in one of the local restaurants.  One night Chef had Rosco make a Chocolate Mud Cake.  Rosco came home and shared the recipe with me all the while asking me not to let chef know that he had shared the recipe with me as chef was quite proud of his mud cake and did not want his secret stolen.  When I wrote it down that night, I named it Rosco's mud cake.  This stolen recipe has now become my favourite mud cake recipe and here I am sharing it with anyone who comes across my blog.  Lucky you.

Rosco's Chocolate Mud Cake

Pre heat oven to 150 deg Celsius (300deg F)

200gr dark chocolate

200gr sugar

200gr butter

Melt together over low heat

9 eggs

4 tablespoons of flour

1/2 teaspoon baking powder

mix with melted ingredients

Pour mixture into a large round cake tin - or you could split it half half into two small round cake tins.

Bake 50 minutes or until just cooked, you still want just a little bit of goo left on the cake tester when you pull it out of the cake.

Sauce

200ml cream

200gr dark chocolate

blob of butter

Melt together in a saucepan and pour over the cake, allow to harden and then repeat making a second batch of sauce.